Výsledky vyhledávání - "Aleksandar Maric"

Akademický článek

DECISION MAKING IN INDUSTRIAL ENTERPRISES IN CONDITIONS OF UNCERTAINTY

Autor: Sandra Milunovic Koprivica, Aleksandar Maric, Olga Ristic, Slavko Arsovski

Publikováno v: Proceedings on Engineering Sciences, Vol 1, Iss 2, Pp 405-410 (2019)

In this paper analysed the way of the the decision making “produce or purchase” under conditions of uncertainty in the industry enterprises applying the fuzzy sets theory.

Externí odkaz: https://doaj.org/article/a472d90fec6f498e9c2ffcbbcb8c9583

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Soybean bran as the fat replacer in gluten-free cookie formulation: Physicochemical properties and sensory profiles

Autor: Natasa Milicevic, Marijana Sakac, Bojana Saric, Dubravka Skrobot, Bojana Filipcev, Olivera Simurina, Pavle Jovanov, Mladenka Pestoric, Aleksandar Maric

Publikováno v: Chemical Industry and Chemical Engineering Quarterly. 29:179-187

Soybean bran (SB) partially replaced fat (30%?50%) in a gluten-free cookie formulation. Dough properties, physical (cookie dimension and weight loss), textural (hardness and fracturability), colour and sensory parameters, as well as nutritional profi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1bccb1a9edd6eaed1fc32a09ffc04cc9
https://doi.org/10.2298/ciceq211222025m

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Akademický článek

THE LEVEL OF CUSTOMER SATISFACTION AS ONE OF THE GOALS OF THE QUALITY OF THE ORGANIZATION IN THE BAKERY INDUSTRY

Autor: Aleksandar Maric, Slavko Arsovski

Publikováno v: International Journal for Quality Research, Vol 4, Iss 4, Pp 275-281 (2010)

The original definition of consumption (from Latin "consumer") that is closely related to the notion of consumer, related to the taking of food- consuming. This paper describes an original methodology of measuring customer satisfaction bakery product

Externí odkaz: https://doaj.org/article/e2c248cbd99f4883a9cce7defa8ed6ae

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